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www.fromaduckblindoncaddo, Hawkins, TX (2025)

03/11/2021

The first of my three Biscuit Cutter cookbooks and like the other ones, was inspired by my countless hours of hunting on some of the finest ranches across the Southwest.

The people and the places were memorable and the recipes, along with the short stories, were gleaned from the kitchens, the people, and the places that I was fortunate in visiting.

Within these covers, you will discover 575 pages filled with hundreds of vintage recipes and stories about my travels and the friendships I made through almost 40 years of hunting.

I have several copies on hand and can send you a signed copy when you order.

The price is $28, signed and mailed to you.

Contact me for a copy of this keepsake. It can be passed on to generations that follow us.

01/05/2021

I will be there this Friday. Make plans to come and join me. I might share a story or two with you.

I will have books available for purchase.

12/01/2020

BUTTER MILK PECAN PRALINES

Ingredients:

1 1/2 cups granulated sugar
1 1/2 cups packed dark brown sugar
1/2 cup whole buttermilk
1/2 cup heavy cream
2 T light corn syrup
1/2 teaspoon salt
3 T cold unsalted butter, chopped into small pieces, at room temperature
2 teaspoons vanilla extract
2 1/2 cups pecan halves, toasted
2 T (1 oz.) bourbon, rum, or Tennessee whiskey

Directions:

Line 2 baking sheets with parchment paper. (If using paper baking cups, place 16 cups on baking sheet or on a tray.)

Stir together sugars, buttermilk, cream, corn syrup, and salt in a heavy, 2-quart saucepan; attach a candy thermometer to side of pan.

Place pan over low; cook, stirring constantly, until sugars are melted and mixture is smooth, 5 to 8 minutes.

Increase heat to medium-high, and bring mixture to a boil.

Boil gently until the thermometer reaches 230˚F to 235˚F (soft-ball stage), 10 to 12 minutes.

Remove from heat; let cool to 220°F, 6 to 8 minutes.

Using a wooden spoon, vigorously stir in butter and vanilla, stirring until mixture turns creamy and opaque. Stir in pecans and bourbon, and quickly spoon out 1⁄4-cup portions onto prepared baking sheets or into paper baking cups.

Let pralines stand until completely cool, about 1 hour.

Serve immediately, or wrap each praline individually in wax paper or plastic wrap, and store in an airtight container for up to 1 week.

11/26/2020

BACK COVER
FLOWERS ALONG MY WAY

We may take a pirogue down the bayou and slip quietly beneath the Spanish moss as we explore beautiful Caddo and its surrounding waters. We may retrace the passage of the giant paddle wheel steam ships as they made their way through Big Lake, headed toward Jefferson TX or New Orleans LA.

On our journeys, you might pause with me at times, while we stop and quietly listen to the mystique sounds that we will discover and the wildlife we will encounter at all the different venues.

Close your eyes and let’s ride on the back roads to those wonderful places that are hidden away from the major thoroughfares and can only be found by the true cicerones of the modern day.

On such a journey, you will not cease to be amazed as we discover once again, what I have been fortunate in experiencing so many times in the days of my past.

Together, we will discard and overlook the new to find the old and the stories that have been handed down and passed along that defines us; it will be quite the journey, if you are willing to go.

We will break ice once again at the lake’s edge on the cold mornings to set our blocks, ahead of the first flight, and patiently wait until it becomes light enough to behold all of the beauty of God’s creation as the large greenheads, with wings fully outstretched, softly fall out of the sky and drop in all around us.

It will be the trip that you can later write home about and definitely keep in your memories for the remainder of your life.

I am waiting. Will you come and go with me?

11/26/2020

Christmas presents.

I ordered Author Copies this morning. Should have them by December 14, 2020 -- just in time for Christmas.

BUDDY KITCHENS II -THE PECOS LOOP-

This story is my contribution and appreciation to my many friends up and down the Pecos River. It highlights a dear family and a six-time World Champion Tie-Down roper.

Some of the best times of my life were shared on their ranch, The Double Cinch. I am indebted to them to an extent that I can never repay.

Buddy Kitchens, KiKi Kitchens Slocum, Buddy Kitchens II, and Buddy Kitchens III, are all memorable and have made quite an impression on me.

Their friendships and their families have not been equaled in my life.

I hope you grow to love them as much as I do.

11/25/2020

POTATO OLE’S

Found these in Old Mesilla NM, many years ago (1978).

It was a hot day in June and the draft drinks were ice cold.

What a combination they were.

Ingredients:

4 tsp Lawry’s Seasoned Salt
2 tsp Paprika
1 tsp Cayenne Pepper
1 tsp Cumin
1 bag Crispy Crowns (flat tater tots)

Mix all ingredients together and sprinkle on fresh-baked Crispy Crowns.

Serve immediately or store in a Zip-lock bag after they cool down.

The year was 1978, the month was June, and I rode my Harley Davidson Low-Rider into Old Mesilla, in The Rio Grande Valley of Southeastern New Mexico.

I pulled up and parked on the vintage square that was bursting with street vendors with their food and artisanship for sale. The aroma of fine Mexican food filled the air.

As I made my rounds, I was swept away by the authenticity and the mood that existed there.
There were Mexican Mariachi bands and their beautiful sounds filled the air as the sun shined bright on a day, that seemingly, passed in a blink.

When I think of such memorable days of my life, my mind immediately returns to places like Old Mesilla Town.

As I remember, 1978 was the summer of long lines at the gas stations and fuel shortages in most places. I stayed four days in Old Mesilla waiting on a gas delivery.

When it did come, I filled the big Harley up and rode north, to another venue.

Las Cruces was calling my name and in those days, I did not hesitate in answering such a call.

Those were times of hammer-down, open-road, and open-mind.

11/25/2020

LUCINDA WILKINS’ CHOCOLATE POUND CAKE

Ingredients:

1 cup (8 oz.) salted butter, softened
2 cups granulated sugar
4 large eggs
1/2 teaspoon baking soda
1 cup whole buttermilk
3 cups (about 12 3/4 oz.) all-purpose flour, plus more for pan
1/2 teaspoon table salt
2 (4-oz.) semisweet chocolate baking bars, melted
2 teaspoons vanilla extract
Vegetable shortening, for pan
Powdered sugar

Directions:

Preheat oven to 325˚F. Beat butter with an electric mixer on medium speed until creamy, 2 to 3 minutes. Gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition.

Stir together baking soda and buttermilk in a small bowl until baking soda is dissolved. Stir together flour and salt in a large bowl; add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture.

Beat well on medium speed after each addition. Add melted chocolate, beating well. Beat in vanilla on low speed. Pour batter into a greased (with shortening) and floured 10-inch tube pan.

Bake in a preheated oven until a wooden pick inserted in the center comes out clean, about 1 hour and 25 minutes. Cool in pan 15 minutes; remove the cake from pan, and let cool it completely, about 1 1/2 hours. Sprinkle with powdered sugar.

Lucinda Wilkins lived on the southern part of the Palo Duro Canyon in the Panhandle of Texas.

Many a time was I blessed and asked to sit at her table after a hard day’s hunt on her beautiful ranch.

For 30 years, every time I swept through her part of the world, I would take the time, stop, hunt, sleep, and eat her delicious cooking.

This chocolate pound cake readily comes to my mind when I reminisce my visits with her.

11/17/2020

POTATO OLE’S

Found these in Old Mesilla NM, many years ago (1978).

It was a hot day in June and the draft drinks were ice cold.

What a combination they were.

Ingredients:

4 tsp Lawry’s Seasoned Salt
2 tsp Paprika
1 tsp Cayenne Pepper
1 tsp Cumin
1 bag Crispy Crowns (flat tater tots)

Mix all ingredients together and sprinkle on fresh-baked Crispy Crowns.

Serve immediately or store in a Zip-lock bag after they cool down.

The year was 1978, the month was June, and I rode my Harley Davidson Low-Rider into Old Mesilla, in The Rio Grande Valley of Southeastern New Mexico.

I pulled up and parked on the vintage square that was bursting with street vendors with their food and artisanship for sale. The aroma of fine Mexican food filled the air.

As I made my rounds, I was swept away by the authenticity and the mood that existed there.

There were Mexican Mariachi bands and their beautiful sounds filled the air as the sun shined bright on a day, that seemingly, passed in a blink.

When I think of such memorable days of my life, my mind immediately returns to places like Old Mesilla Town.

As I remember, 1978 was the summer of long lines at the gas stations and fuel shortages in most places. I stayed four days in Old Mesilla waiting on a gas delivery.

When it did come, I filled the big Harley up and rode north, to another venue.

Las Cruces was calling my name and in those days, I did not hesitate in answering such a call.

Those were times of hammer-down, open-road, and open-mind.

11/16/2020

For my friends and followers on and around Caddo Lake:

The Man From A Duck Blind On Caddo has a new book for your enjoyment.

BUDDY KITCHENS II -THE PECOS LOOP-

This book is my contribution and appreciation to my many friends up and down the Pecos River. It highlights a dear family and a six-time World Champion Tie-Down calf roper.

Some of the best times of my life were shared on their ranch, The Double Cinch.
I am indebted to them to an extent that I can never repay.

Buddy Kitchens, KiKi Kitchens Slocum, Buddy Kitchens II, and Buddy Kitchens III are all memorable and have made quite an impression on me.

Their friendships and their families have not been equaled in my life-time.

After meeting them, I hope you grow to love them as much as I do.

What a great Christmas gift it will make.

Reserve your copy by contacting me today.

It is with the editor, now.

It will soon go to the publisher.

www.fromaduckblindoncaddo

03/11/2021

01/05/2021

12/01/2020

11/26/2020

11/26/2020

11/25/2020

11/25/2020

11/17/2020

11/16/2020

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